Recipe courtesy of Celeste Podojil
1-2 Beef Shoulder Petite Tenders, cubed (can also use Sirloin)
1-2 Japanese eggplants, sliced into 1 inch chunks
1 red onion, cut into wedges
12-15 baby portabella mushrooms, clean and remove stems
Cracked Black Pepper
Cube meat, cut eggplant and onion and add mushrooms to large bowl.
Add 1/4-1/2 cup olive oil, salt, pepper and juice from one lime.
Marinate for 30 minutes to 1 hour.
Thread meat, eggplant, onion and mushrooms on kabobs.
Grill a few minutes on each side until eggplant is soft and
desired tenderness of meat is achieved.
Add the following to your food processor:
Huge handful of parsley, torn from stems
3 cloves raw garlic
1 teaspoon red wine vinegar
Juice from 1 lime
Pinch of Red Pepper Flakes
Pinch of Salt and Cracked Black Pepper
Turn Machine on and stream in Olive Oil until mixture resembles
a dipping sauce (about 1 cup olive oil).
Serve Kabobs warm with a drizzle of Chimichurri or put on a hoagie roll and serve as a sandwich
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